Best Mignons Pita Bread Pocket Bread Recipes

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THE BEST AND SOFTEST HOMEMADE POCKET PITA BREAD RECIPE



The Best and Softest Homemade Pocket Pita Bread Recipe image

This homemade pita recipe is a game-changer! We've all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you've ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.

Provided by Dimitra Khan

Categories     Bread

Number Of Ingredients 10

The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil

Steps:

  • Combine the dry ingredients in a large bowl and whisk together. Set aside.
  • In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
  • Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
  • Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
  • Cut the dough into 10 equal portions.
  • Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
  • Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
  • Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
  • Warm a cast-iron pan over medium heat.
  • Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
  • If the pita is not puffing up, increase the heat a little bit.
  • Transfer the pitas to a plate and serve immediately.
  • Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

PITA POCKET BREAD (BREAD MACHINE)



Pita Pocket Bread (Bread Machine) image

So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time

Provided by Debber

Categories     Yeast Breads

Time 1h23m

Yield 10 pockets, 10 serving(s)

Number Of Ingredients 7

1 1/3 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
1 1/4 teaspoons salt
2 cups white flour
1 1/3 cups whole wheat flour
2 1/2 teaspoons yeast

Steps:

  • Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
  • Program for DOUGH or MANUAL.
  • After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
  • Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
  • Bake for five minutes (tops will be puffed and beginning to brown).
  • Cut each circle in half to form two pockets.
  • Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
  • TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue from Step #3 above.

MIGNON'S PITA BREAD / POCKET BREAD



Mignon's Pita Bread / Pocket Bread image

Make and share this Mignon's Pita Bread / Pocket Bread recipe from Food.com.

Provided by Hill Family

Categories     Yeast Breads

Time 1h37m

Yield 8-10 serving(s)

Number Of Ingredients 5

5 -6 cups unsifted flour
1 tablespoon sugar
2 teaspoons salt
1 1/4 ounces dry yeast
2 cups water, very warm

Steps:

  • In a large bowl throughly mix 2 cups flour, sugar, salt and yeast.
  • Gradually add the water and beat for 2 minutes at medium speed.
  • Add 1 cup flour and beat on high speed for 2 minutes.
  • Stir in enough flour to make soft dough.
  • Knead the dough on high for 8 minutes.
  • Place in a greased bowl, turn and raise for an hour.
  • Punch the dough down and put on a flour covered board and rest for 30 minutes.
  • Divide into 8 pieces. Roll each one into a 6 inch circle.
  • Bake for 5 minutes in a 450-500°F oven on lowest shelf.
  • Broil for 1-2 minutes on the top shelf until desired brown on top.
  • Cut them while they are still hot - either into a pocket or in half.

Nutrition Facts : Calories 304.9, Fat 1.1, SaturatedFat 0.2, Sodium 587, Carbohydrate 63, Fiber 3.3, Sugar 1.8, Protein 9.9

PITA BREAD



Pita Bread image

Make and share this Pita Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time 3h3m

Yield 12 pita breads

Number Of Ingredients 6

3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water

Steps:

  • Sift flour and salt together in a large bowl.
  • Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
  • Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
  • Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
  • Turn out and knead for 10 minutes.
  • Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
  • Punch down and knead to smooth.
  • Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
  • Preheat oven to 500F degrees.
  • I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
  • I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
  • This process can also be done on a cooking sheet.

Nutrition Facts : Calories 139.3, Fat 0.8, SaturatedFat 0.1, Sodium 195.6, Carbohydrate 28.4, Fiber 1.1, Sugar 0.5, Protein 4

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